Lamb is one of my favourite types of meat to work with, the shoulder specifically, said Gary Townsend, head chef at Elements, Glasgow. The shoulder has a strong flavour and holds up well against the ...

Inspired by our travels through Morocco, these Grilled Moroccan Lamb Skewers capture the bold, aromatic flavors of North African spice markets. Smoky, savory, and ready in minutes! Tender cubes of ...

Derek Larsen, executive chef at Buckhead’s Anis Cafe & Bistro, is an avid proponent of the alchemy of braising. “It takes a cut of meat that is tough or inedible when grilled or pan-seared and ...

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Chef Richard Rosendale of Rosendales in Columbus, Ohio, applies an extreme low-and-slow cooking method to lamb shoulder. He cooks four-pound shoulders confit style for 50 to 70 hours in vacuum-sealed ...

Tierney Plumb is an editor of Eater’s Northeast region, covering D.C., Boston, Philly, and New York. A sometimes-sleepy section of Capitol Hill recently welcomed a lively new venue for Moroccan ...

Somehow I knew the minute I said the word “Moroccan,” my faithful dining companion would try to squirrel out of dinner at Chameau. This was the guy who squirmed in embarrassment the time a blue-eyed ...

A new Moroccan restaurant is now open on Detroit’s east side. Saffron De Twah started carry out and delivery service in a space at 7636 Gratiot Ave. between Mt. Elliot and Van Dyke, and will soon ...